Gluten Free Penne with Wild Mushrooms & Spinach


Ingredients

1 PKG (340 G)CATELLI® GLUTEN FREE PENNE
1/2 oz (15 g)dried mixed wild mushrooms
2 cups (500 mL)hot, no added salt chicken or vegetable broth
1 tbsp (15 mL)olive oil
4 cups (1 L)chopped mixed fresh mushrooms
3shallots, finely chopped
3cloves garlic, minced
3/4 tsp (4 mL)salt
1/2 tsp (2 mL)each dried thyme leaves and pepper
3 tbsp (45 mL)balsamic vinegar
1 tbsp (15 mL)gluten free cornstarch
5 cups (1.25 L)baby spinach

Preparation

Try our new recipe for gluten free Penne with Wild Mushrooms & Spinach; a surefire way to please any crowd!

Tips:

  • For a more complex sauce, replace 1/2 cup (125 mL) of the chicken broth with white wine.
  • Make a pasta 'al forno' by sprinkling the dish with Swiss cheese and broiling for 2 to 3 minutes or until bubbly.
  • For a meaty accent, brown 1 1/2 oz (45 g) diced pancetta along with the mushroom mixture.

1

Hydrate dried mushrooms in hot broth for 20 minutes. Drain, reserving mushrooms and broth separately. Finely chop rehydrated mushrooms.

2

Cook penne according to package directions. Meanwhile, heat oil in a large, nonstick skillet set over medium heat. Add dried and fresh mushrooms, shallots, garlic, salt, thyme and pepper. Cook, stirring until browned and tender.

3

Stir reserved broth with balsamic and cornstarch until smooth; stir into skillet. Bring to a boil; reduce heat and simmer until thickened. Add hot cooked penne and spinach, tossing until spinach is wilted. Serve immediately.

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